Raspberry-Pepper Glazed Ham
Duckie Ž
Ingredients
1 9- to 10-pound cooked bone-in ham (rump half or shank portion)
1 recipe Raspberry Sauce (see recipe below)
1 tablespoon pink and/or black peppercorns, coarsely cracked
Directions
1. Preheat oven to 325 degree F. If desired, score ham in a diamond
pattern by making shallow diagonal cuts at 1-inch intervals. Place
ham,
flat side down, on a rack in a shallow roasting pan. Insert an
oven-going meat thermometer into the thickest portion of the meat,
making sure bulb does not touch bone. Bake in preheated oven for 1-1/2
hours. Meanwhile, prepare Raspberry Sauce.
2. Spoon or brush some of the Raspberry Sauce over the ham. Bake ham
for
15 to 30 minutes more or until thermometer registers 135 degree F,
spooning or brushing once or twice with additional sauce. Remove from
oven. Sprinkle with coarsely cracked peppercorns. Cover ham with foil;
let stand for 15 minutes before carving. (The temperature of meat will
rise 5 degree F during standing.)
3. Just before serving, carve the ham. Reheat any remaining Raspberry
Sauce until bubbly; pass with ham. Makes 16 to 20 servings.
Raspberry Sauce: In a small saucepan combine 1-1/2 cups seedless
raspberry preserves; 2 tablespoons white vinegar; 2 to 3 canned
chipotle
chile peppers in adobo sauce, drained and chopped;* and 1-1/2
teaspoons
bottled minced garlic (3 cloves). Bring just to boiling; reduce heat.
Simmer, uncovered, for 5 minutes, stirring frequently. Makes 1-3/4
cups.
*Note: Because chile peppers contain volatile oils that can burn your
skin and eyes, avoid direct contact with them as much as possible.
When
working with chile peppers, wear plastic or rubber gloves. If your
bare
hands do touch the peppers, wash your hands and nails well with soap
and
warm water.
Nutritional facts per serving
calories: 470, total fat: 15g, saturated fat: 5g, cholesterol: 179mg,
sodium: 144mg, carbohydrate: 21g, fiber: 0g, protein: 58g
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